Make this easy DIY Balsamic Glaze at home with just 2 ingredients. Drizzle it over salads, grills or just about anything, it will surely perk up the taste. Here is how to make it.
If your taste buds prefer the pleasantly sharp taste or appetizing flavor, then Balsamic Glaze is a must-have accompaniment to drizzle on vegetables, salad, pasta, fish, and poultry.
This glaze can enrich any dish from ordinary to extraordinary with its perfectly balanced sweet, tangy flavor that makes any dish palatable.
Balsamic Vinegar added a nice pungent taste to any dish it is added to.
This homemade recipe is way healthier than the store-bought one which consists of additives like artificial sweeteners, stabilizers, and preservatives.
It adds a beautiful, deep pop of color to any dish to create a perfect, professional presentation.
Just spread on top of any dish and savor it.
What is Balsamic Glaze?
Balsamic reduction or glaze is made out of not more than two ingredients and takes about 15 minutes to make.
The glaze is a blend of balsamic vinegar and a sweetener, be it maple syrup, honey or brown sugar that has been cooked and boiled down to thick syrupy concoction.
What does it taste like?
The glaze has an intensely sweet tangy flavor that makes it a flavourful topping to add to so many dishes.
Traditional balsamic offers a mellow tartness rather than a strong acidity.
Why is the right consistency of this glaze?
The consistency of the balsamic glaze should be thick enough to coat the back of the spoon but yet pourable, similar to honey.
The glaze will continue to thicken as it cools, so switch off the heat a minute or two before it’s ready.
Which is the best Balsamic Vinegar?
High-quality aged balsamic vinegar (often the most expensive ones at the store) are actually pretty syrupy, to begin with.
However, there is no need to buy expensive vinegar as moderately price vinegar also works fine.
The plus point of Balsamic Glaze is one can top in on anything and make the dish irresistible.
This easily glaze can be used as follows
Salads: It can be drizzled on all types of salads as it imparts a sharp tangy flavor to the dish. One of my fav salads to drizzle glaze is Caprese salad.
Pizza: This balsamic reduction goes well with pizza. You can drizzle the glaze on pizza and drool over it.
Protein: Try topping bruschetta chicken or baked chicken with balsamic reduction. It also goes well with pork chops, tenderloin, and steak.
Vegetables: If you prefer munching on crispy veggies adding balsamic glaze imparts zestiness to otherwise insipid vegetables.
Use it over roasted Brussel sprouts, carrots, asparagus, or mushroom and perk up their taste.
Store in a cool dark place to best preserve the complexity of its flavors, and keep away from other pungent ingredients.
Balsamic vinegar will not continue to mature in the bottle.
How to make it without Sugar?
When you reduce balsamic vinegar, you’re actually evaporating the water and concentrating the sugars.
So, balsamic vinegar is naturally sweet and becomes even sweeter as it cooks down into a glaze.
Although most of the recipes ask for incorporating sweeteners like brown sugar, you can add maple syrup or honey if you prefer taking the healthy route.
But you can skip adding the sugar and just reduce the balsamic vinegar to make sugar free balsamic glaze.
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Step by Step Recipe
Add balsamic vinegar and sugar in a pan.
Heat over medium heat and bring the mixture to a gentle boil. Simmer the heat to medium low and cook until the mixture is reduced to half and starts to coat the back of the spoon. It will take 15-20 minutes for the mixture to cook to the right consistency.
DIY Balsamic Glaze Recipe
- 2 cups Balsamic Vinegar
- 1/2 cup Brown Sugar
- Add balsamic vinegar and sugar in a pan.
- Heat over medium heat and bring the mixture to a gentle boil.
- Simmer the heat to medium low and cook until the mixture is reduced to half and starts to coat the back of the spoon.
- It will take 15-20 minutes for the mixture to cook to the right consistency.
- Keep stirring at regular intervals while cooking.
- Remove the pan from heat and let the glaze cool down.
- Store in a glass jar.